Sous Chef Pelican Landing

Responsibilities

• Coordinating the selection, training, development, and evaluation of employees and managers in the restaurant through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic planning for outlet operation.
• Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel.
• Maintaining visibility in the operation, recognize and maintain relationships with regular guests and cultivate relationships with new patrons through effective marketing and personal relationships.
• Working closely with the food and beverage leadership team to design creative menus, and amenity options while ensuring an exceptional product.
• Communicating with employees and managers to ensure operational needs are met and attending regular operational meetings to ensure effective coordination and cooperation between departments.
• Providing and supporting service behaviors that are beyond customer satisfaction and retention.
• Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.
• Displaying leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacting with guests to obtain feedback on product quality and service levels.
• Responding to and managing guest problems and complaints.
• Empowering employees to provide excellent customer service.
• Establishing guidelines so employees understand expectations and parameters.
• Ensuring employees receive ongoing training to understand guest expectations.
• Reviewing comment cards, guest satisfaction results and other data to identify areas of improvement.
• Managing and conducting human resource activities.

Qualifications

• A high school diploma or GED.
• Four years' experience in culinary, food and beverage, or related professional area.
• A two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major.